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Mini Cheesecakes

Mini Cheesecakes

  • Author: Brian
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free

Description

Mini Cheesecakes made with luscious plant-based cream cheese and a natural gelling agent deliver a creamy, rich texture in a perfectly portioned bite-sized dessert. Easy to prepare and customizable with fruits, extracts (natural), and toppings, these mini treats are ideal for any occasion, impressing guests or satisfying a quick craving.

Ingredients

Scale

Crust

  • 1 cup crushed plant-based digestive biscuits or graham crackers
  • 4 tablespoons melted plant-based butter

Filling

  • 1 cup plant-based cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon natural gelling agent
  • 1 tablespoon lemon juice

Optional Toppings

  • Fresh berries (strawberries, blueberries, raspberries)
  • Fruit compote
  • Drizzle of grape juice reduction
  • Crushed nuts (toasted almonds or pistachios)
  • Dark chocolate shavings (plant-based)
  • Fresh mint leaves

Instructions

  1. Prepare the crust: Mix the crushed plant-based digestive biscuits with the melted plant-based butter until well combined. Press the mixture firmly into the bottom of mini muffin tins or silicone molds to form the crust layer. Chill for 10 minutes to set while preparing the filling.
  2. Make the filling: In a large bowl, beat the plant-based cream cheese with granulated sugar and vanilla extract (natural) until smooth and fluffy. Gradually add the natural gelling agent and lemon juice, mixing consistently to ensure a perfect lump-free blend.
  3. Fill the molds: Spoon or pipe the creamy filling over the chilled crusts, leaving a small space at the top for toppings or garnishes. Tap the tray lightly to settle the filling and remove air bubbles.
  4. Chill to set: Place the filled molds in the refrigerator and chill for at least 4 hours, or until the filling firms up with a velvety texture from the natural gelling agent.
  5. Add toppings and serve: Before serving, decorate each Mini Cheesecake with fresh fruit, a drizzle of grape juice reduction, or other chosen toppings. Serve chilled for the best creamy taste and texture.

Notes

  • Chill the crust before adding the filling to ensure a firm base that won’t crumble.
  • Beat the filling mixture thoroughly for a smooth, lump-free texture.
  • Use fresh lemon juice and vanilla extract (natural) for the best flavor.
  • Do not skip the chilling time to achieve the perfect set and texture.
  • Keep toppings simple and fresh to complement the creamy filling without overwhelming it.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, plant-based cheesecake, vegan cheesecake, bite-sized dessert, creamy dessert, dairy-free dessert

Find it online: https://puretastekitchen.com/mini-cheesecakes/